Care And Cleaning - Black+Decker SCD7007SSD Manual De Uso Y Cuidado

SOUS-VIDE COOKING CHART
Food
Beef steaks-
(NY Strip; sirloin,
tenderloin, ribeye,
T-Bone)
Pork Chops or
Lamb chops- bone
in and boneless
(Ribeye, loin)
Chicken parts-
bone-in or boneless
(breast, leg, wing,
thigh)
*Cooking time will start after the water has reached cooking temperature.

CARE AND CLEANING

This product contains no user serviceable parts. Refer service to qualified service
personnel.
CLEANING
IMPORTANT: Never immerse the jack, wire, or handle of the temperature
probe or cooking base in water or other liquids.
1. Always unplug and allow to completely cool before cleaning.
2. Remove temperature probe. To clean the probe, wipe only the metal probe end
with a cloth dampened with warm water and dish soap. Dry thoroughly.
Temperature
Rare:
118°F – 130°F
(48 – 55 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Rare:
118°F – 130°F
(48 – 55 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Cooking Time*
Rare:
1 hour – 2 ½ hrs.
Medium:
1 ½ hrs. – 3 ½ hrs.
Well Done:
2 – 4 hrs.
Rare:
1 hour – 2 ½ hrs.
Medium:
1 ½ hrs. – 3 ½ hrs.
Well Done:
2 – 4 hrs.
Medium:
2 – 4 hrs.
Well done:
3 – 5 hrs.
Notes
Be aware that if
you want to cook
your steak rare
then do not leave
it in the water
for longer than 2
hours. Bacterial
growth occurs
after 2 hours and
your risk of illness
increases.
We recommend
cooking your
chops to 135F-
this makes a very
tender and juicy
chop.
Boneless chicken
will cook faster
than bone-in.
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